Description
This Easy Lemon Tart is a delightful combination of buttery, sweet shortcrust pastry and a creamy, tangy lemon filling. Perfect for any occasion, this classic dessert is simple to make yet elegant enough to impress. With its vibrant citrus flavor and melt-in-your-mouth texture, it’s sure to become a family favorite.
Ingredients
For the Sweet Shortcrust Pastry (Pâte Sucrée):
- 125 g softened salted butter (or unsalted butter + ½ tsp salt)
- 50 g icing sugar (4 tablespoons)
- 1 large egg
- 50 g ground almonds (almond meal)
- 200 g plain flour (all-purpose flour)
For the Lemon Tart Filling:
-
- 4 large eggs
- 225 g caster sugar (superfine sugar)
- 225 ml double cream (heavy cream)
- Zest and juice of 2 large lemons (or 3 small lemons)
- 75 g melted salted butter (or unsalted butter + ½ tsp salt)
- Optional: icing sugar for dusting
Instructions
- Make the Pastry
- In a stand mixer with a paddle attachment, cream the softened butter and icing sugar on medium speed until smooth (about 2 minutes).
- Add the egg and half of the flour, mixing on low speed until combined.
- Remove the bowl from the mixer and mix in the ground almonds and remaining flour by hand. Avoid overworking the dough.
- Shape the dough into a disc, wrap it in cling film, and refrigerate for 30 minutes to 2 hours.
- Roll Out and Line the Tart Tin
- Roll the chilled pastry between two sheets of baking parchment to about 3 mm (⅛ inch) thickness.
- Line a 25 cm (10-inch) tart tin with the pastry, pressing it into the edges. Trim the excess, leaving a slight overhang.
- Prick the base with a fork and refrigerate for at least 15 minutes.
- Blind Bake the Pastry
- Preheat the oven to 180°C (350°F).
- Line the pastry with baking parchment and fill with baking beans or pie weights.
- Bake for 15 minutes, then remove the parchment and weights. Bake for an additional 5–7 minutes until golden.
- Prepare the Lemon Filling
- In a large mixing bowl, whisk together the eggs and caster sugar until smooth.
- Add the double cream, lemon zest, and lemon juice, whisking until well combined.
- Slowly stir in the melted butter to create a rich, silky filling.
- Assemble and Bake
- Reduce the oven temperature to 160°C (320°F).
- Pour the lemon filling into the pre-baked pastry shell.
- Bake for 25–30 minutes, or until the filling is set with a slight wobble in the center.
- Cool and Serve
- Let the tart cool completely in the tin before removing it.
- Dust with icing sugar before serving for a decorative touch.
Notes
- Prevent Cracks: Avoid overbaking and allow the tart to cool gradually at room temperature.
- Make Ahead: The tart can be made a day in advance and stored in the fridge.
- Shortcuts: Store-bought pastry can be used for convenience.
- Storage: Keep leftovers refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired